"STREUSEL-TOPPED STRAWBERRY BREAD"

Makes 2 loaves

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
4 eggs
1 1/4 cups vegetable oil
(2) 10 oz. packages frozen strawberries, thawed and drained
1 cup chopped pecans (optional)

STREUSEL TOPPING:

1/2 cup light brown sugar
1/3 cup all-purpose flour
4 tablespoons butter, cut into 8 pieces

Preheat oven to 375 degrees.  Grease 2 loaf pans.  Stir together flour, sugar, baking soda, salt and cinnamon in a large mixing bowl.  Make a well in center of mixture.

Combine eggs, oil, strawberries and pecans (if using) in a small bowl.  Add to dry ingredients; stir well.  Divide batter between loaf pans.

For streusel topping, combine brown sugar and flour in a small bowl.  Cut butter in with a pastry blender or 2 knives until mixture is crumbly.

Sprinkle streusel over each loaf.  Bake until a toothpick inserted in center comes out clean, about 45 minutes.  Cool loaves in pan for about 10 minutes.  Reove from pans and cool completely.  SO GOOD!!

**You can mix the dry ingredients up to 24 hours ahead.  Store in a resealable plastic bag until ready to continue with the recipe.

**For a different berry taste, substitute raspberries for the strawberries.